How to make the Perfect One Pan Black Rice (Forbidden) with Salmon

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This is an amazing nutty flavored one pan black rice (a.k.a. forbidden rice) with salmon. It comes together in an easy three step process. First the pecans are toasted until fragrant and lightly brown (walnuts are a good substitute). It’s all about cooking everything in the same pan . For this I use a non-stick all clad pan. The salmon is then quickly seared in the avocado oil, removed and set aside. The salmon is patricianly cooked at this stage. In the final stage, it all comes together perfectly. The black rice is cooked in the fresh herbs, shallots, garlic, spices, chicken stock and toasted nuts. The cilantro is added once the liquid is absorbed to keep it fresh tasting. The salmon is added back to the pot, covered and rest for a few minutes. This allows the salmon to be fully cooked. How brilliant is that?

What is Black Rice?

Black rice is also know as purple or forbidden rice. It has a purplish color when cooked. The rice got its forbidden (or Emperor’s) rice name because of how it was used in Asia; it was only consumed by people of great power, like Emperors, and also the wealthy. Black rice has a nutty flavor and is used to make desserts in some countries and cultures, e.g., Bangladesh. It is slightly sweet and has a chewy, al dente texture.

This beautiful rice is high in fiber, protein and iron amongst a host of other nutritious values. When paired with the salmon like in this recipe it is even more nutritious. It’s fast becoming a Superfood and is now widely available online and in many local grocery stores. The rice itself cooks in just about thirty minutes.

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How to Make the Perfect One Pan Black Rice with Salmon

An easy nutty flavored black rice with salmon dish. It's easy to make and loaded with nutrition including omega-3 fatty acids.

Course Al La Carte, Dinner, Lunch
Cuisine American, Healthy, Mediterranean
Keyword Best Salmon Recipes, Black Rice, Easy recipes, Forbidden rice, How to cook one pan rice with salmon, Is black rice healthy, Omega-3, One Pan Recipes, Pecan Rice
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time: 10 minutes
Total Time 1 hour
Servings 4 People
Calories 608 kcal


  • 1/2 cup pecans whole or halves



  • 1 shallot finely minced
  • 2 teaspoons fresh garlic finely minced
  • 1 teaspoon fresh thyme leaves finely minced if necessary
  • 1 teaspoon fresh oregano finely minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cup black rice rinsed 3 to 4 time
  • 3/4 – 1 cup carrots peeled and small diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chicken stock (can substitute vegetable stock)
  • 2 tablespoons fresh cilantro chopped
  • Optional: Chopped scallions for garnish or more cilantro


Toast the Pecans

  1. In a 3-quart all purposed non-stick pan, add the pecans and cook until fragrant – 3 to 4 minutes. Use medium heat.

    Note: Mix occassionally

  2. Remove the pecans and set aside. Wipe the pan clean if needed.

Season and Cook the Salmon

  1. Season the salmon with the salt and fresh ground black pepper

  2. Heat the avocado oil in the same pan. Use medium high to high heat.

  3. Once you see ripples in the oil, quickly sear the salmon, in batches, on both sides. This can take 1 to 2 minutes per side.

  4. Remove the salmon to a plate and set aside. Turn off the heat. Drain off any of the excess oil, leaving 1 to 2 tablespoons in the pan.

Let's cook the rice:

  1. Add the shallot to the pan. Use medium heat. Sauté one to two minutes until translucent and fragrant.

  2. Add in the garlic, thyme and oregano. Stir. Cook 30 seconds.

  3. Add in the coriander and cumin. Stir and cook 30 to 60 seconds until fragrant.

  4. Add in the rinsed black rice. Stir and cook about 1 mintue.

  5. Add in the carrots salt and fresh ground black pepper. Stir and cook 1 to 2 minutes.

  6. Add in the chicken (or veggie) stock.

  7. Add in the pecans. Stir and bring to a boil.

  8. Cover pan with a tight lid. Reduce heat to low and simmer 30 minutes or until all liquid is absorbed. Turn off the heat.

  9. Once the rice is cooked, quickly uncover and add in the cilantro, Mix. Add the cooked salmon on top of the rice along with any of the juices it released. Quickly cover the pan and rest 10 minutes.

    Note: The rice will be perfectly cooked with a slight al dente texture and the salmon will be fully cooked through.

  10. Garnish with scallions if using. Plate and enjoy~

Recipe Video

Recipe Notes

Video Tutorial for How to make One Pan Black Rice (Forbidden) with Salmon.

Nutritional values will vary based on actual serving sizes.

Nutrition Facts
How to Make the Perfect One Pan Black Rice with Salmon
Amount Per Serving
Calories 608 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 97mg32%
Sodium 1453mg63%
Potassium 1352mg39%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 6g7%
Protein 43g86%
Vitamin A 9488IU190%
Vitamin C 6mg7%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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